* bring measuring cup with brown sugar in it to half with rice vinegar, then fill cup to 3/4 mark with water. Place all of above in a saucepan and heat to simmer, ensuring that the sugar disolves...chop 1 medium to small carrot into chinese roll cut and place in simmering mixture...cut half a green pepper into chunks and also place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have ready...when carrots are tender firm, add cornstarch mix, slowly, using only as much as required to thicken. Taste, and add salt, if required, then add a good shot of red food coloring, and one tsp of sesame oil, and stir it in. This makes a superb sweet and sour sauce with a little bite, ideal for any Chinese dish calling for sweet and sour, and the rice wine vinegar is a lot less vinegary than others Posted to CHILE-HEADS DIGEST by Doug Irvine
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1336.7mg||46 %|
|Potassium 576mg||15 %|
|Total Carbohydrate 233.8g||69 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 233.5g|
|Protein 2.3g||3 %|
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Calories per serving: 909
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